This lomo is made with the top-of-the-line breed of Ibérico de Bellota pigs that come from western Spain. The native cerdo breed is a black hoofed pig that lives in the dehesa forests near Salamanca. The pigs are unique because they feed on acorns in the fall and can triple in size during a three month period of free range feasting. The acorn diet gives the meat its nutty robust flavour and makes up the mono-saturated fats. Jamones Fermin, from a long line of traditional pig farmers pay close attention to detail, handling and production of their pork in a small mountain town called La Alberca. The Lomo Ibérico de Bellota is made from the loin of the pig which tends to be a leaner cut. The pieces of loin are cured by a dry rub of smoked paprika, garlic, salt, nutmeg and oregano to add flavour to the already complex taste of the meat. The result, after three months hanging to cure, is phenomenal. Ibérico de Bellota is one of the most sought after hams in the world – the loin is a unique taste experience, especially with a glass of wine in hand. Treat yourself to this marvelously cured product and appreciate the quality of taste with the knowledge of our guarantee of authenticity.